Impact of sugar beet seed priming on molasses components, sugar content and technological white sugar yield

Beata Michalska-Klimczak, Zdzisław Wyszyński, Vladimír Pačuta, Marek Rašovský and Joanna Leśniewska
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Beata Michalska-Klimczak: Department of Agronomy, Faculty of Agriculture and Biology, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
Zdzisław Wyszyński: Department of Agronomy, Faculty of Agriculture and Biology, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
Vladimír Pačuta: Department of Crop Production, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
Marek Rašovský: Department of Crop Production, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
Joanna Leśniewska: Department of Agronomy, Faculty of Agriculture and Biology, Warsaw University of Life Sciences - SGGW, Warsaw, Poland

Plant, Soil and Environment, 2019, vol. 65, issue 1, 41-45

Abstract: The impact of non-treated and primed seeds on molasses components, sugar content and technological white sugar yield of the same cultivar of sugar beet root was investigated. The study was conducted in 2012-2014 at the Experiment Field Station of Warsaw University of Life Sciences - SGGW in Skierniewice (51°97'N, 20°19'E) in the central region of Poland. The use of primed seeds resulted in a higher technological white sugar yield with higher sugar content and lower content of α-amino nitrogen in the roots. Also, seed priming increased the technological value of the roots by a lower share in the root yield fractions of the root weight less than 300 g, characterized by lower sugar content and a higher content of α-amino nitrogen.

Keywords: Beta vulgaris provar. altissima; seed quality; production; sucrose content; quality parameters of roots (search for similar items in EconPapers)
Date: 2019
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlpse:v:65:y:2019:i:1:id:720-2018-pse

DOI: 10.17221/720/2018-PSE

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